Copper Pennies - cooking recipe

Ingredients

2 lb. sliced, cooked carrots
1 medium green pepper, chopped
3 onions, sliced in rings
1 (10 oz.) can tomato soup
3/4 c. wine vinegar
1 c. sugar
1/4 c. oil
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Arrange vegetables in bowl with tight-fitting lid.
Combine all other ingredients and pour over vegetables.
Refrigerate. Keeps 3 to 4 weeks.